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I have been wanting to try making a quiche for a while now. A quiche is essentially a pie made from eggs and milk or cream. You can add whatever else you like to a quiche. With spring here, how could I not add some fresh locally grown asparagus? I thought that some mushrooms would go well with the asparagus and I roasted them to give them some extra flavour. Of course I had to add cheese, and a lot of it.

I tried making my own pie shell but it did not turn out too well. It tasted good and it had a nice texture but it shrank when baked and I still haven't gotten the hang of making the top of a pie crust look good. I will need to practice making pie crusts more often.

Assuming that you have a pie crust, making a quiche is pretty easy. You just pour everything into the pie crust and bake. The quiche turned out really well other than the pie crust. It was nice and golden brown on top and the inside was nice and moist and good. I enjoyed the quiche and I look forward to experimenting with different flavours in the future.

Asparagus and Mushroom Quiche

ingredients

1/2 pound mushrooms

1/2 pound asparagus (cut into 1-inch long pieces)

1 prebaked pie crust or tart shell

6 ounces Gruyère cheese, grated (1 1/2 cups)

4 eggs

1/2 cup heavy cream

1/2 cup milk

pepper to taste

directions

Roast the mushrooms in a preheated 350F/180C oven until golden brown, about 15-20 minutes.

Steam the asparagus until just tender.

Sprinkle half of the cheese over the pie crust followed by the asparagus, the mushrooms and the remaining cheese.

Mix the eggs, cream, milk and pepper in a bowl and pour over everything.

Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.

Make your dough, roll it, place it in the pie plate. Now sort of push the dough from the top towards the bottom of the plate and firm up the bottom as well. Should be no problem with shrinkage then.

To get a nice edge to your crust:

Leave the crust around 1 cm longer than the size of the pie plate. Fold that extra 1 cm under the crust. Now at equal intervals, all along the edge of the crust, pinch with 2 fingers of one hand, and press with one finger of the other. So pinch, press, all around the edge, and it should end up nice and fluted.

Yeah, pie crusts are hard. If you ever get the hang of it, do let me know. I believe there are some veteran bloggers out there that are putting together a baking 101 blog, for those of us who are hopeless. :)

Last time I made quiche I ended up using a pat in pan crust (mainly because I decided at the last minute to make quiche and didn't want to take so long to make the crust). It was this receipe...http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35529,00.html

It was pretty good and might be something to try for people who aren't great at pie crusts. I usually make my own with the whole butter & shortening and chilling and rollin, but it's nice to quicker options.

Ah yes, pie crust, the thorn in my side! so I spotted a quiche recipe that uses layered phyllo dough for the crust, and I plan on making it this weekend. I'll post about it sometime in the next few days. Yours looks great, I'll have to try this combo of ingredients next.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.